Grilled Vegetable Wraps

Submitted by Manda from Utah

"Grilled vegetables are great just about any way they are served, and wrap sandwiches are no exception. Lavash, a thin Middle Eastern flatbread, is best for these sandwiches, but large tortillas are widely available in supermarkets. The flatbread should be at room temperature for easier rolling. Instead of soy mayonnaise, you can use hummus or another bean spread for added flavor and nutrition, if you like. A grill basket or perforated metal grill pan will help keep the zucchini and other smaller pieces of veggies from falling through the rack. If unavailable, you can skewer the veggies before grilling. I have also used a frying pan right on the stove and had excellent results!"

Ingredients:
1 medium-size red onion, cut into 1/4 inch thick slices
1 large red bell pepper, halved and seeded
1 large porobello mushroom, stem removed
1 medium-size zucchini, cut into diagonal 1/4 inch thick slices
2 tablespoons olive oil
Salt and freshly ground black pepper
2 large lavash or flour tortillas
2 tablespoons soy mayonnaise, vegenaise works great!

Directions:
1- Preheat the grill. Brush the onion, pepper, mushroom, and zucchini with the olive oil and season with salt and pepper to taste. Grill the vegetables until tender on the inside and slightly charred on the outside, turning once. Cut the grilled vegetables into 1/2 inch wide strips.

2-Place the lavash on a flat surface. Spread a thin layer of soy mayonnaise over the surface and place the vegetable strips along the lower third of each flatbread. Beginning at the end with the filling, roll up into a cylinder. Cut each sandwich in half and serve seam side down.

Groups:
Lunch, Vegan, Vegetarian, Grill, Wraps

Preparation Time:
5 min.

Cooking Time:
5 min.

Servings:
2 to 4